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This homemade, no-churn Blender Vegan Vanilla Ice Cream is ultra-smooth and creamy and couldn’t be easier to make. It is loaded with sweet vanilla flavor in every bite. Best of all, this quick and easy frozen dessert recipe is naturally sweetened, contains nutritious ingredients (including a vegetable!) and is completely dairy-free.
Blender Vegan Vanilla Ice Cream
Knowing how to make this easy Blender Vegan Vanilla Ice Cream is critical to summer survival. Really though, with just a couple nutritious ingredients and your blender you can have amazing no-churn creamy vanilla ice cream in no time! We are talking about five minutes of hands on prep (and then of course time for it to solidify in your freezer). The creamy base is infused with addictive sweet vanilla flavor in every bite. I almost called Vegan French Vanilla Ice Cream because it is so rich and creamy. But I didn’t want to scare anyone away that it was complicated or fancy in any way. I know you guys are going to love this quick and satisfying recipe. I cannot wait for you to give it a try.
Ingredients for the Best No-Churn Vegan Vanilla Ice Cream
The ingredients list for this recipe may surprise you. You will notice in the list below there is no heavy cream or refined sugars. Just whole foods that are nutrient dense.
- zucchini – yes really!
- coconut milk
- coconut oil
- pure maple syrup
- pure vanilla extract
Everything goes into a high-speed blender. Once everything is smooth and creamy you pour the mixture into a loaf pan or any freezer friendly container. Then, cover and freeze for 8 hours or overnight. That’s it! While you do have to wait for it to freeze, the actual hands-on time for this recipe is probably less than five minutes.
Zucchini in My Ice Cream!?
I know most ice cream recipes don’t contain zucchini. But, the zucchini actually adds healthy creaminess to the recipe and sneaks in a bunch of beneficial nutrients. Plus, once you peel the zucchini it is white and won’t alter the color for this recipe. Zucchini has a mild and slightly sweet flavor profile so you will not notice it at all in this recipe. I throw zucchini in my smoothies all the time for added creaminess and nutrients.
Coconut Cream and Cashews for Creaminess
For more thick creaminess I added the coconut cream from canned full-fat coconut milk. It is so decadent and yet totally dairy-free. It works perfect in this recipe!
Raw cashews provide even more creaminess in this recipe. Here, we are using one cup of raw, unsalted cashews. Cashews offer plant-based protein and are also incredibly nutrient dense. Cashews are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc.
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer.
Should I Soak My Cashews?
It is up to you and the type of blender you own. My high-speed blender does a great job of making a creamy ice cream without any soaking. Some people like to soak cashews in advance to make them easier to blend and also to make them more easily digestible. I’ve also read that soaking helps make the nutrients more available.
If you do decide to soak you can soak them in room temperature water overnight. Or, you can use a quick-soak method and cover them in boiling water for an hour or two. Either way you will want to drain and rinse the cashews before using in this recipe.
Looking for more quick and easy summer desserts?
Here a few of my most popular summertime treats:
No-Churn Vegan Mint Chocolate Chip Ice Cream
No-Churn Vegan Chocolate Banana Ice Cream
Vegan Nutella Fudge Pops
Easy Watermelon “Pizza”
Creamy Chocolate Avocado Fudgesicles
Vegan Berries and Cream Popsicles
Now, Let’s Make Some No-Churn Vegan + Refined Sugar-Free Vanilla Ice Cream!
This easy No-Churn Vegan + Refined Sugar-Free Vanilla Ice Cream recipe will be your new go-to secretly nutritious summer frozen dessert. It is naturally vegan, gluten-free, grain-free, peanut-free, legume-free, paleo-friendly and refined sugar-free so it works well for many types of diets.
I cannot wait for you to give this recipe a try! Let’s get blending!